Cut the potatoes (peeled & washed) into bite-sized pieces that are ¾ inch (2 cm) thick, add the cut potatoes into a stock pot, fill with water to ½ inch (1.25 cm) above the potatoes and season generously with sea salt, heat with a high heat

In the meantime make the two sauces, for the garlic mayo aioli, add the mayonnaise into a bowl, finely grate in 2 cloves of garlic, squeeze in 1 tsp lemon juice and drizzle in 1 tbsp extra virgin olive oil, season with sea salt & black pepper and whisk together until well mixed

To make the garlic & parsley sauce, add 2 cloves garlic roughly chopped into a mortar, along with a pinch of sea salt, using a pestle pound down until you get a paste-like texture, then add 2 tbsp chopped parsley and 2 tbsp extra virgin olive oil, mix together

About 15 minutes after turning on the heat on the potatoes, they should be cooked through, just pierce them with a toothpick, if it easily goes in but with some resistance they are ready, remove from the heat and drain into a colander, let them drain and cool

In the meantime, heat a nonstick fry pan with a medium heat

Add the salmon fillets over some paper towels and pat dry, then drizzle them with a little extra virgin olive oil and rub all over, season with salt & pepper, just on one side

Add the salmon fillets into the hot pan, pan grill for 2 to 3 minutes per side or until just cooked through, then remove from the heat

Once the potatoes are cool enough to handle, add them into a large bowl, pour the garlic mayo aioli over them and gently mix together, transfer the creamy potatoes into serving dishes, top each one off with a salmon fillet and then the garlic & parsley sauce, enjoy!